Monday, March 12, 2007
2 pieces multigrain bread
2 oz. hickory smoked cheddar
1 oz. thinly sliced small hard sopressata salami
2 basil leaves
white truffle infused olive oil (I like Trader Joe's brand)
Divide the cheddar into 4 slices. Lay two on one piece of bread. Top with salami, basil, the remaining cheese, and the other slice of bread. Brush both sides of the sandwhich with truffle oil. Cook in a nonstick pan over medium heat until bread is crisp and cheese is melted. Serve immediately.
My two cents:
I had a craving for grilled cheese, and this was one of the best I ever made. Fragrent and flavorful, it was a great lunch.